Saturday, February 01, 2014

Mango Curd

Simona from Briciole is hosting both editions of Weekend Herb Blogging and to celebrate finally getting the internet back, I'm treating myself to these lovely sweet Mangoes.

There are many mango varieties available and this is a new one for me and it is called Pearl.

Compact in size, it is a little narrower than a Kensington Pride or Kent. It ripens later in the season and February is the month when you'll find it appearing in the stores. It has excellent flavour - sweet, juicy and the flesh is a little firmer, which is a characteristic I don't mind.

The dish I've decided to make this week is Mango Curd - with mangoes in plentiful supply, it's the perfect time to take advantage of the surplus.

Make the Mango puree:
Cut the mango on both sides, close to the seed to give you two cheeks. Score a criss cross pattern on each cheek making sure it cuts almost all the way through. Hold the cheek over a bowl and using a large metal spoon, scoop the flesh out - if you've scored it correctly it should release in even sized cubes. For the flesh around the seed, peel away the skin and then just cut the remaining flesh off.

Place the mango flesh into a blender/processor and process until smooth. If you like a smoother finish, you can pass this puree through a fine sieve to remove any fibrous traces.

Make the curd:
Place the yolks and sugar into a bowl and whisk until smooth and creamy and the sugar has dissolved.

Pour this into a saucepan along with the mango puree and butter and place over a low heat. Whisk constantly until it almost reaches simmering point, you'll notice that it will begin to thicken very quickly at this stage so take it off the heat. It should have the consistency of thick custard.

Once off the heat, continue to whisk and then pour into a hot, sterilised jar. Cool before storing in the fridge.

3 comments

Great use of mangoes. Eating ripe mangoes is one of the most vivid memories I have of my only visit to Australia, so your post made me quite nostalgic. I can imagine the lovely smell rising from the open jar. Thank you for your contribution to WHB.